Shrimp and Sausage Paella

6 ounces turkey kielbasa, cut into 1/4-inch thick slices

• Photos

If you like your food with a bit of a kick, use spicy kielbasa for this dish. Saffron, which flavors and colors the rice, is pricey, but a little goes a very long way.

2 red bell peppers, seeded and chopped

1 onion, chopped

4 garlic cloves, chopped

1 (8-ounce) bottle clam juice or 1 cup reduced-sodium chicken broth

1/2 teaspoon saffron threads, crushed

3/4 cup long-grain white rice

1 pound large shrimp, peeled and deveined

1 (15-ounce) can artichoke hearts, drained and quartered

1/2 cup frozen peas

Spray a large nonstick skillet with nonstick cooking spray and set over medium-high heat.

Add the kielbasa and cook, turning frequently, until lightly browned, about 6 minutes.

Add the bell peppers, onion and garlic; cook, stirring until softened, about 5 minutes.

Stir in the clam juice and saffron. Bring to a boil and stir in the rice. Reduce the heat and simmer, covered, 15 minutes.

Add the shrimp, artichoke hearts and peas; cook, covered, until the shrimp are just opaque, about 10 minutes longer.

Per serving (about 11/2 cups): 243 calories, 3 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 132 milligrams of cholesterol,

597 milligram of sodium, 31 grams of carbohydrates, 2 grams of fiber, 21 grams of protein, 54 milligrams of calcium.

Points value: 5.

Serves 6.